Ease of Preparation: (Easy, Medium, Hard)
Yield: 4 portions
Ingredients
Scorpion Mojo:
20 cloves garlic, chopped
1 cup (240 ml) olive oil
2 limes, juice and zest
2 naval oranges, juice and zest
1 red onion, peeled and rough chopped
1 teaspoon (5 ml) dried thyme
2 teaspoons (10 ml) dried Mexican oregano
1 teaspoon (5 ml) ground cumin
1 tablespoon (15 ml) smoked paprika
1 tablespoon (15 ml) scorpion pepper hot sauce
Cornish Hens:
2 Cornish hens, butterflied, backbone removed
Salt and pepper
Scorpion Mojo
Crema, to garnish
Cilantro leaves, to garnish
Method:
For the Scorpion Mojo:
Over medium heat, slowly brown the garlic in olive oil until golden tan (not burnt).
In a food processor, combine the garlic, oil, lime juice and zest, orange juice and zest, red onion, thyme, oregano, cumin, paprika, and the scorpion pepper hot sauce, and blend until smooth. Reserve until needed. The Scorpion Mojo may be made in advance and kept sealed in the refrigerator.
For the Cornish Hens:
Preheat oven to 375 F (190 C)
Season Cornish hens with salt and pepper.
Coat hens liberally with Scorpion Mojo on both sides.
Wrap brick(s) with foil and preheat a grill or griddle to medium-high heat.
Place hens onto hot grill (or into pan), skin side down. Place the brick(s) over to press the hens very flat.
Grill 3-5 minutes until golden brown then remove brick(s), turn to other side, and replace brick(s).
Grill 5-7 minutes then remove bricks and transfer hens to a parchment-lined tray. Roast hens in the oven for 40-45 minutes, or until you reach an internal temperature of 165 F (73.9 C), at the thickest part of the breast.
Remove tray from oven and let hens rest 10 minutes.
Chop hens into 10 pieces each and arrange on a serving platter. Drizzle pan juices over the top.
Serve hot with crema and cilantro.
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